Tiramisu is a decadent, luxurious dessert that is simply not bothered by calorie counting, health kicks or concerns about your figure. Tiramisu does not care. All it wants to do is wrap you up in creamy, coffee and rum flavoured naughtiness ad give you a big dessert hug. Go on, let it. It’s a very rich dessert, which means it’s actually harder to eat too much. The only problem will be if you have leftovers and it peeks out from your fridge, calling you at breakfast, lunch and dinner time, begging to be eaten in place of more sensible meals.
Tiramisu is made by layering sponge ladyfingers (savoiardi) that have been soaked in espresso and rum with a creamy custard and mascarpone layer. They do make gluten-free ladyfingers, so you can use them if you don’t fancy making them from scratch. They are not hard to make: simply pipe the batter into “fingers” on a baking tray.
This recipe is one of ten I have contributed to the brand new eBook, “A Gluten-free Dinner Party“. Available for the web, iTunes and Kindle. The Culinary Quandaries series aims to make it easy to cater for different diets ad they have also recently released “A Vegan Dinner Party”. If you like this tiramisu recipe, please consider buying the eBook and supporting my work.
The recipe assumes you will be making the ladyfingers from scratch. If buying ready made gluten-free ladyfingers, start reading the ingredients from the espresso.
By July 18, 2014Published:
- Yield: 8-10 Servings
- Prep: 60 mins
Ditch the diet for this heavenly Italian dessert
- 125g butter
- 125g caster sugar
- 2 eggs
- 100g gluten-free self-raising flour A brand which uses a blend of flours will work best
- 50g ground almonds
- 1 tsp vanilla sugar
- 125ml/1/2 cup espresso
- 50ml/1/4 cup rum or brandy
- 4 egg yolks
- 100g sugar
- 450g mascarpone cheese
- 250ml/1 cup whipping cream
- 125ml/½ cup Marsala wine any sweet wine will do (e.g. port)
- Beat the sugar and butter together. Add the eggs, one at a time. Mixing each time until well combined.
- Sift the flour, ground almonds and vanilla sugar together and combine with the mixture until you have a smooth batter.
- Transfer the mixture into a piping bag with a wide nozzle. Line a baking tray with baking paper. Pipe out “fingers” about 3 inches/10cm long until all the mixture is used up. Be sure not to pipe the lady fingers too close together, as they will spread out when they are baked.
- Refrigerate for 15 minutes before baking to avoid them spreading out too much. Preheat oven to 180C/350F
- Bake for 8-10 minutes until golden. Transfer to a wire rack and leave to cool completely.
- Beat egg yolks in a bowl over a double boiler until light and fluffy. Add the sugar and sweet wine and continue beating until the mixture thickens (about 5 minutes). This is called a zabaglione.
- Mash the mascarpone in a bowl until smooth. Add the zabaglione and mix well. In another bowl, whip the cream until very light. Fold this into the zabaglione mixture.
- In a small bowl, put the espresso and brandy/rum. Dip each ladyfinger into the liquid and place on the bottom of the serving dish. Once the bottom layer is covered, spread half of the zabaglione mixture on top of the ladyfingers. Start dipping and placing ladyfingers on top of this layer and finish it off with another layer of zabaglione mixture.
- Dust a little cocoa powder on top of the entire dessert. Cover the finished dessert with cling film and refrigerate for at least 4 hours or overnight.
If you enjoyed this recipe, please consider buying the eBook and supporting my work!